Sweet Potato & Yukon Gold Soup

It’s soup season! Grab the ingredients for this potato soup recipe and give it a try. Our Sweet Potato and Yukon Gold soup recipe is just what the doctor ordered for a great start to the fall season!

Sweet Potato & Yukon Gold Soup

Okay, the temperatures are dropping like you wouldn’t believe, and the next best thing (culinary wise) is a bowl of hot soup to keep the chill at bay. But because you’re a discerning chap and chappettes not any oe’ soup in a bowl will do will it? Not so much. Perhaps you’ll warm up to a delicious bowl of this hearty Sweet Potato & Yukon Gold Soup recipe.

Did I mention it has sweet potatoes?

Yes, there are Yukon Gold potatoes in here too. And it is a good balance, but it’s the sweet potatoes that are the tuber-istic star of this big, sultry pot of belly warming and delicious goodness.

I think your eyes are talking to your stomach, and it’s a far gone conclusion that they’re conspiring with the rest of the body to go forth and make this yummy recipe. Am I incorrect?

Below is what you will need to pull off this Autumn and Winter must-have soup recipe. It’s super easy and as complex as falling down.

Preheat oven to 450°F. Place sweet potato, Yukon Gold potato cubes and shallots in a large bowl. Drizzle with extra virgin olive oil. Sprinkle with sea salt, fresh cracked black pepper, thyme, and ground cumin. Toss until ingredients are well coated with olive oil and seasonings.

Spread the potatoes and shallots out on a rimmed cookie sheet brushed with sweet cream butter or evoo. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges.

As the potatoes and shallots are roasting, heat chicken stock in a saucepan on the stove-top until steamy, you’ll see wisps of steam coming off.

Remove the cooked potatoes and shallots from the oven and with a slotted spoon a quarter of the mixture into the blender then add 1/3 the hot chicken or vegetable stock. Purée until smooth. NOTE, when blending hot liquids, work in batches and remember only to fill the blender container a third full, and use short pulses. Repeat until all ingredients are used.

Adjust taste if needed by adding sea salt and fresh cracked black pepper. Serve in bowls with a bit of sour cream and garnish with a sprig of fresh thyme (both optional).

Enjoy. After you make this recipe make sure to come back and let us know. Tell us, we’re on Facebook, Twitter and Instagram. We’d love to hear back from you!

Sweet Potato & Yukon Gold Soup

Ingredients

Ingredients:

1/2 pound of sweet potatoes, cut into cubes

1/2 pound Yukon Gold potatoes, cut into cubes

2 large shallots, peeled and cut into halves

2 tablespoons of Extra Virgin Olive Oil

1/2 teaspoons of sea salt

1 teaspoon ground thyme

1/4 teaspoon of ground cumin

1/2 teaspoon of fresh cracked black pepper

Garnish:

2 tablespoons of sour cream

1 sprig of fresh thyme

Instructions

Preheat oven to 450°F. Place sweet potato, Yukon Gold potato cubes and shallots in a large bowl. Drizzle with extra virgin olive oil. Sprinkle with sea salt, thyme, and ground cumin. Toss until ingredients are well coated with olive oil and seasonings.

Spread the potatoes and shallots out on a foil or a rimmed cookie sheet brushed with sweet cream butter or olive oil. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven and set aside.

As the potatoes and shallots are roasting, heat chicken stock in a saucepan on the stove-top until steamy, you'll see wisps of steam coming off.

Place the cooked potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth. NOTE, when blending hot liquids, work in batches and remember only to fill the blender container a third full, and use short pulses. Repeat until all ingredients are used.

Adjust taste and serve in bowls with a bit of sour cream and garnish with a sprig of fresh thyme (both optional).